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Given the range of diversity in culture, each region has a speciality in its food. Indian cuisine is a feast to the stomach, a delight to the eyes and its aroma and flavours are one of a kind. I don’t have to say a word on “Spices of India”, since the west has always been fascinated about it. Spices are what brought in the Portuguese in search of India, and the invasion and rule of British on this land and rest is history.So, what makes your tummy happy? FOOD !!! Indian Food.In this article I shall talk about South-Indian cuisine on large.

South Indian food is mainly based on rice and millets. Coconut oil, ghee, sunflower oil, chilli, turmeric, ginger, coriander leaves, cardamom etc. are some of the common ingredients for cooking.A beautiful concept of eating on a banana leaf is common here. Although modern-day has brought in many changes, it is common to serve food on a leaf during special occasions. It is an eco-friendly, hygienic and healthy concept; and also is a way of our ancestors which keeps the culture alive.

Eating on a large plate called Thali (Hindi word for plate), is also a customary.

Kerala:Appam, avail, puttu, payasam. Being a coastal state, there are a wide range of sea-food with rice. A large range of meat based food are also popular here.

Andhra: Pickles made of mango called avakaya, gongura (red sorrel leaves), tomato & lime pickles are some specialities. Lentil based foods like pappu (dal), pulusu (stew) and spicy-hot foods are famous in this region. Hyderabadi Biriyani is a speciality for all spice lovers.

The evenings come alive with the buzzing stalls that open up for food lovers. Hawkers have portable stalls and people flock around for a lip-smacking feast. Although things aren’t very hygienic, this is an experience you can find only in India.Some of the famous street food varieties include paani-puri, samosa, paav-bhaji, vada-pao, chilli bhajji, momos, kebab, missal paav, fresh sugarcane juice, lemonade, chaai (tea) etc.